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Chocolate Chess Pie

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Easy Chocolate Chess Pie recipe

A slice of chocolate chess pie topped with a big dollop of whipped cream sitting on a plate with a fork

One of the easiest pie you’ll ever make!

Chess pies have been around for centuries and were originally brought to the new world by English settlers. Chocolate Chess Pie is one of our favorites and is super easy to make!

If you love a fudgy, rich and silky pie loaded with deep chocolate flavor then this is the pie for you. The simple custard is whisked together then poured into a deep-dish pie crust and baked to golden perfection.

This soft but fully cooked custard pie reminds me of a fudgy brownie that married chocolate cream pie. The rich filling slices beautifully but is still very soft, silky and creamy. This is chocolate pie perfection!

Overhead view of a fudgy chocolate chess pie
A sliced chocolate chess pie viewed from overhead

Overview of ingredients:

  • granulated sugar for the filling plus 1 teaspoon to sprinkle on top before baking
  • Dutch-process cocoa powder or unsweetened cocoa powder – we are partial to Dutch-process cocoa while gives it rich but milk deep chocolate flavor
  • all-purpose flour to help bind the filling together
  • a few tablespoons of cornmeal to create the nice firm top crust
  • salt
  • evaporated milk for richness and the silky texture
  • unsalted butter
  • vanilla extract
  • four large eggs plus 1 egg yolk for creaminess
  • one unbaked 9-inch deep-dish pie crust
A side view of a sliced chocolate chess pie

How to make Chocolate Chess Pie

1. Preheat the oven and baking stone

Place a baking stone or rimmed baking sheet in the oven and preheat to 325 degrees F.

2. Prepare the pie crust

For this recipe you’ll need a homemade or store-bought 9-inch deep-dish unbaked pie shell. If using store-bought we recommend using a refrigerated crust, not frozen.

Roll out the pie pastry and fit into a good quality aluminum or steel pie pan. Crimp the edges and set aside.

3. Make the pie filling

In a large bowl whisk together the sugar, cocoa powder, flour, cornmeal and salt.

In a large measuring cup whisk together the evaporated milk, melted butter and vanilla extract. Pour the milk mixture into the flour and cocoa and whisk until blended. Add the eggs and egg yolk and whisk just until combined.

Pour the filling to the prepared pie crust and carefully place the pie directly on the hot stone. Bake for 50 to 60 minutes or until the center of the pie is just set and not watery when jiggled. The center should register 180 degrees F on an instant-read thermometer.

Transfer the baked pie to a wire rack and let cool completely before cutting.

4. Serve and enjoy!

Slice and serve at room temperature with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.

A partially eaten slice of chocolate pie topped with whipped cream
A straight on view of a piece of chocolate pie topped with whipped cream

How to prevent a soggy bottom

For single crust pie recipes when the filling is baked in the crust, we turn to this simple method to ensure the crust will bake up firm and crisp, with no soggy bottom.

Before preheating the oven place a pizza-style baking stone or heavy-duty rimmed baking sheet in the oven. Preheat the stone while the oven preheats.

Once assembled the unbaked pie crust complete with filling is placed directly on the hot stone. This method ensures the bottom starts baking immediately and doesn’t get soggy.

Why we love this baking method

Not only is this method fool-proof, quick and easy, it also ensures that the crust doesn’t over-bake before the filling is set.

No more covering the edges of the crust with aluminum foil to prevent over-browning, which is a terribly tedious task to do while the pie is still trying to bake.

We still par-bake or blind-bake pie crusts whenever the recipe calls for a no-baking filling like our Icebox Strawberry Pie.

Try this easy tip and let us know what you think!

A partially eaten slice of chocolate pie on a plate

How to store Chocolate Chess Pie

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.

You can also freeze leftover slices of Chocolate Chess Pie. Seal in an airtight container and thaw in the refrigerator overnight.

Bring the pie to room temperature before serving.

Overhead view of part of a slice of chocolate chess pie

What is a chess pie?

Chess pies are really just a catch-all phrase that applies to many kinds of baked custard pies. The eggy fillings are baked right in the pie crust and often include cornmeal as one of the ingredients.

The cornmeal rises to the top as the pie bakes creating a nice crispy crust to cover the filling.

One of our favorites is Lemon Chess Pie. This tangy, tart pie is like a cross between lemon bars, lemon curd and lemon icebox pie. It’s a must-make pie for lemon lovers!

There’s many variations of chess pie like buttermilk, original chess pie and coconut chess pie to name a few.

Side view of a pie pan with a few slices left of chocolate chess pie

52 Pies

Way back in 2011 I thought it’d be a great idea to make a pie each week for the entire year. I’ve been baking pies since I was 10 years old but this incredible project really honed my skills.

Chocolate chess pie was number 42 in our lineup and remains a memorable favorite. It’s great to make anytime of year.

After more than 12 years of blogging we’ve published more than 88 tested pie recipes. Check out the archives and see if you can find a few to try.

Whether you’re an experienced baker or first time pie maker, we can help!

Thanks for PINNING!

Overhead view of a sliced chocolate chess pie
Closeup of a partially eaten slice of Chocolate Chess Pie topped with billowy whipped cream
5 from 2 votes

Chocolate Chess Pie

Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 5 hrs 10 mins
Yield: 10
Course: Dessert, Pie
Author: Tricia
PRINT RECIPE
A simple and easy to make rich and fudgy pie with a silky texture and deep chocolate flavor.

Ingredients

  • 1 ½ cups sugar (335g) plus 1 teaspoon for topping
  • ½ cup Dutch-process cocoa powder (64g)
  • 2 tablespoons all-purpose flour (20g)
  • 1 ½ tablespoons cornmeal (20g)
  • ½ teaspoon salt
  • ⅔ cup evaporated milk (about 5 1/2 ounces)
  • ½ cup unsalted butter melted
  • 1 ½ teaspoons vanilla extract
  • 4 large eggs plus 1 egg yolk room temperature
  • 1 unbaked 9-inch deep dish pie crust

Instructions

  • Place a baking stone or rimmed baking sheet in the oven and preheat to 325°F.
  • In a large mixing bowl whisk together the sugar, cocoa, flour, cornmeal and salt.
  • In a large measuring cup whisk together the evaporated milk, melted butter and vanilla extract. Pour the milk mixture into the flour and cocoa and whisk until blended. Add the eggs and egg yolk and whisk just until combined.
  • Pour the filling into the prepared pie crust and carefully place the pie directly on the hot stone. Bake for 50-60 minutes or until the center of the pie is just set and registers 180 degrees on an instant-read thermometer.
  • Transfer to a wire rack and let cool completely, about 4 hours. Serve at room temperature topped with lightly sweetened whipped cream.

Recipe Notes

  • Store leftovers at room temperature for ups to 3 days or for longer storage refrigerate for up to 5 days. Bring to room temperature before serving.
  • Freeze individual slices for up to 2 months well sealed in an airtight container. Thaw overnight in the refrigerator
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 374kcal | Carbohydrates: 47g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 242mg | Potassium: 173mg | Fiber: 2g | Sugar: 32g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

Chocolate Chess Pie

A simple and easy to make pie that’s rich and fudgy with a silky texture and deep chocolate flavor.

For a simple short-cut use store-bought refrigerated pie crust. Enjoy topped with lightly sweetened whipped cream or serve plain.

This pie is worth every calorie!

Originally published October 2011, updated April 2022

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9 Comments

  1. Diane says

    April 7, 2022 at 10:12 am

    I am curious as to why we should use a metal pie plate.

    reply to this comment >
    • Tricia Buice says

      April 7, 2022 at 10:27 am

      Great question Diane! You don’t have to use a metal or aluminum pie plate, but it’s best for conducting enough heat to quick-bake the bottom of the crust. I’m afraid of putting a cold or room temperature glass pie plate on a hot stone for fear it might shatter. You can blind bake your crust and use a glass pie pan if desired. However if you want to try baking on a hot stone to ensure the crust doesn’t get soggy, I recommend using a metal pan.

      reply to this comment >
  2. Mary says

    October 12, 2011 at 5:23 am

    This sounds delicious, Tricia! The cornmeal threw me for a minute. Do you know what it does for the recipe? This curious mind needs to know.

    reply to this comment >
    • Tricia Buice says

      April 14, 2022 at 3:45 pm

      Hi Mary. The cornmeal acts like a thickening agent similar to flour but more than that, it rises to the top creating a nice crust.

      reply to this comment >
  3. Angie's Recipes says

    October 11, 2011 at 6:26 pm

    You have captured the soul of autumn! Chocolate and cheese..a match made in heaven!

    reply to this comment >
  4. Tanna at The Brick Street Bungalow says

    October 11, 2011 at 12:05 pm

    Just tried to send you an e-mail with Windows Live… not too sure about whether or not it worked. Let me know if you don't get it. blessings ~ t

    reply to this comment >
  5. McMGrad89 says

    October 11, 2011 at 12:00 pm

    Yummy chocolate…I am so sad that I was out of town for your anniversary. Who would have that there would be no internet. I need to get a laptop or find a way to pack a Dell Tower. Happy anniversary. I was trying to think which recipe was the one to bring me over….I will have to think a little longer. Here's to many more years of posting.

    reply to this comment >
  6. Tanna at The Brick Street Bungalow says

    October 11, 2011 at 11:59 am

    Woo hoo!! Woo hoo!!! Yea! yea! Yea! I am so stinkin' excited!!! Thank you! Thank you! Thank you, Tricia!! I will smile and think of you everytime I see it! <br /><br />Oh.my.goodness! Those leaves are so beautiful. I am going to get to come to VA the 23rd to see my daughter and grandsons!! I am most excited to see them… and will enjoy these beautiful colors, too. It is so dry

    reply to this comment >
  7. Shelia and Mister Bean says

    October 10, 2011 at 7:04 pm

    Hi Tricia!<br />I know that's a Coleman camper…is it a Westlake??? We had a 1999 Coleman Westlake about 6 years ago and I absolutely loved it! It could be your camper's twin! We've since traded it for a small travel trailer, but nothing will ever be as much fun as the popup! I still love it! <br />I've been enjoying your blog for the past year!<br />Shelia

    reply to this comment >

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